Crispy Fish Cakes


Something that can’t be categorized as dessert! Huzzah! (Is it just me who feels as if everything she has eaten in the recent past started out as batter?)

But wait, it is technically cake again.

I taught a class in Red Deer last night, so the boys came up with dinner on their own. (I didn’t ask.) Tonight, fish cakes. My Mom had a chunk of leftover sea bass (yes I know, but it was already cooked, so it would have been worse not to eat it) from a dinner party, and my favourite use of scraps of leftover fish is fish cakes. (Canned salmon works very well too. I haven’t tried sardines yet, but if you’re a fan – why not?) Really all you do is mix the flaked fish with about an equal amount of mashed potatoes (yes you have to mash the potatoes, but come on, it’s easy. You don’t have to worry about getting them all smooth, because you’re stirring fish and stuff into them anyway) and all manner of accessorizing ingredients if you’re so inclined – usually I’ll add some finely chopped green onion, or parsley, chives, red pepper, a bit of mustard… but I had none, and once again this bare cupboard has opened my eyes to something I may not have otherwise tried.

Plain Old Fish Cakes. Nothing but fish, potato, salt and pepper. Once in awhile I am reminded of the pleasure of plain, unadorned food. It doesn’t always need to be jazzed up, spiced and garnished, Thai-inspired or spicy. The simplest of fish cakes allowed us to taste the actual fish and potato (and even oil), rather than serve merely as a vehicle for my culinary whims. Shape the mixture into patties and douse them in a shallow dish of flour, then of beaten egg, then of bread crumbs or Panko (extra-crispy Japanese breadcrumbs) and cook them up in a skillet with a skiff of canola or olive oil. These were so tasty. W even devoured them, which I wasn’t expecting at all. Served with peas, of course.

(Tomorrow I am so ditching this whole no-shop thing and sending Mike for one of those tubs of mixed greens. Come to mama…)

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14 comments on “Crispy Fish Cakes

  1. robin
    March 18, 2009 at 9:38 pm

    yum. we were just thinking of ways to get more fish into our diet, thanks! haha

  2. Charmian Christie
    March 19, 2009 at 6:00 am

    Love the idea of these simple cakes with a Thai dipping sauce. I agree, not too much potato and crispy crumbs. Now if I could only get my husband to eat fish…

  3. Erica B.
    March 19, 2009 at 6:02 am

    I was just reading about chilean sea bass in Fish Without A Doubt. I’m also exploring ways to get more fish in our diet, and trying to do it with a conscience: http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_regional.aspx

    Last night I had Lobster Mac & Cheese from North Sea Fish Market(impluse buy). It was deeeelicious (and shared as a side dish to steamed veggies and grilled chicken). 🙂

  4. Barb
    March 19, 2009 at 6:05 am

    I finally bought a package of Panko crumbs. I have been wanting to try them for a long time. I think filleted fish would be better than canned but I happen to have canned salmon there waiting. Sounds good.

  5. Elaine
    March 19, 2009 at 6:16 am

    excellent suggestion! As an East Coast transplant living in the Midwest, I always mourn the lack of really fresh fish. Any ideas to jazz up the canned or frozen stuff are eagerly welcomed.

  6. Theresa
    March 19, 2009 at 8:15 am

    I just threw out the left over mashed potatoes! DOH!

  7. Cheryl
    March 19, 2009 at 9:49 am

    So, so yummy…. Might also be a good use for the leftover spaghetti squash I have in the freezer.

  8. Jan
    March 19, 2009 at 2:23 pm

    This looks yummy and so simple. I’ve got to try it out. And I just happen to have an unopened package of panko in my own over-stocked cupboards!

  9. Jenn
    March 19, 2009 at 3:12 pm

    Where does everyone find panko. I even looked at T&T and they had no idea. Thanks!

  10. LisaMer
    March 19, 2009 at 6:41 pm

    The CO-OP in my neighbourhood has Panko (in the aisle with all the “foreign” food). 😉

  11. Vivian
    March 19, 2009 at 8:29 pm

    I’ve found that tilapia is a wonderful, delicate and mild fish that works very well with panko. It is farmed but apparently without ecological damage. Hawaiian royalty used to keep ponds to rear tilapia. Good enough for kings and queens, good enough for me!

  12. twomittens
    March 20, 2009 at 6:58 am

    Oh yum!
    I’m often tempted to buy fish sticks for the kids, but they’re just so greasy gross.
    These would be so much better. Love the crispy.

  13. Patsy
    September 25, 2010 at 8:41 am

    going to try this today, looks simple enough Loblaw has the tilapia on sale today. Panko, not sure yet is i cant find it will use good bread crumbs

  14. Paulina
    October 7, 2014 at 8:42 pm

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    this post was good. I don’t know who you are but definitely you’re going to
    a famous blogger if you are not already 😉 Cheers!

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